Basil and Strawberry Infused Chia Seed Water

Ingredients:

  • 5 Tbsp. chia seeds
  • 30 fresh basil leaves, trimmed
  • 5 fresh strawberries
  • Water

Directions:

  1. Rinse basil and slice strawberries, then add to an airtight container.
  2. Add chia seeds to the container with about 24 ounces of filtered water and cover with the lid.
  3. Let sit overnight or until the chia seeds have expanded.
  4. Pour and enjoy!

 

From: http://kroger.inspiredgathering.com/recipes/basil-and-strawberry-infused-chia-seed-water?cid=ema.pro.News_January_20170107_KRO_B

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HAPPY-MOOD MORNING JUICE

Help your body to release endorphins and generate a good mood to boost your day

INGREDIENTS

1/2 apple (green is lower in sugar)

4-5 carrots well scrubbed, tops removed, and ends trimmed

3 fennel stalks with leaves and flowers

1/2 cucumber well scrubbed, peeled if it is not organic

1 handful of spinach

1-inch chunk ginger root

DIRECTIONS

Cut produce to fit your juicer’s feed tube

Juice apple first and follow with the other ingedients

Stir and pour into a glass and drink it as soon as possible.

BRAIN HELPER JUICE

Keep Alzheimer away with zinc-rich foods such as ginger root, parsley, and carrots.

INGREDIENTS

1 handful of parsley

1 dark green lettuce leaf

3 carrots, well scrubbed, top removed, and ends trimmed

1 apple

2-inch chunk ginger root

DIRECTIONS

Cut your produce to fit your juicer’s feed tube.

Wrap parsley in the lettuce leaf and slowly push them through the juicer

Juice all remaining ingredients

Stir and pout into a glass and drink as soon as possible.

COFFEE SMOOTHIE

Ingredients

  1. 3/4-1 cup fresh brewed coffee, cooled
  2. 1 medium banana
  3. 1 -2 tablespoon honey (or sugar, to taste)
  4. 2 ice cubes
  5. 1 1/2 cups Greek yogurt
  6. 1 teaspoon cinnamon

Instructions

  1. Cool down the coffee placing it in the freezer for 10 minutes. Meantime slice the banana onto a plate and put that in the freezer as well, to chill.
  2. Combine the coffee, banana, ice and honey to taste in a blender and blend until smooth.
  3. Add the yogurt and any of the remaining ingredients you wish to use.
  4. Transfer to the glasses and serve cold.

smoothiecoffee

AVOCADO SMOOTHIE

Screen shot 2013-03-09 at 8.21.45 PM
juice of 2 large grapefruits
1-2 ripe bananas
1 avocado (optional, this was my own addition to the vendor’s recipe)
fresh ginger – to taste
sunflower microgreens/sprouts – 2 handfuls or more to taste

In a blender, combine all the ingredients until smooth and enjoy.

PAINKILLER

SERVES 1-2

2-4 oz. of Pusser’s RumPAINKILLER
4 oz. pineapple juice
1 oz. cream of coconut
1 oz. orange juice
Grated fresh nutmeg

In a cocktail shaker filled with ice add first four ingredients and stir. Pour into cocktail glasses and top with grated nutmeg.

HOT PEPPERMINT MOCHA SHOTS

Ingredients:
1 vanilla bean or 1 teaspoon vanilla extract
3/4 cup water
3/4 cup Peppermint Mocha Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1/2 cup (3 ounces) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
Whipped cream (optional)
Instructions:

CUT vanilla bean in half lengthwise. Using back of knife, scrape along inside of vanilla bean to collect seeds.

HEAT water to boiling in small, heavy-duty saucepan. Add seeds from vanilla bean or vanilla extract; heat for 1 minute. Reduce heat to medium. Add Coffee-mate and morsels; whisk until smooth, slightly thickened and hot.

DIVIDE mixture between 6 small coffee cups or tall shot glasses; top with dollop of whipped cream. Serve immediately.

WATERMELON MOJITOS

Ingredients

30 large fresh mint leaves, coarsely torn by hand

3 to 4 thick slices fresh watermelon

12 ounces light rum, such as Bacardi

1/2 cup simple syrup

6 tablespoons freshly squeezed lime juice (3 limes)

Sprigs of mint and spears of watermelon, for serving.

Directions

Use a mortar and pestle to mash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving.

Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold.

 

LIMONCELLO

Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramics and limoncello production. This tradition has been carried into other parts of Italy.

Ingredients

  • 18 lemons (Meyer or Eureka; see Notes), washed and dried
  • One 4-in. rosemary sprig, washed and dried
  • 2 bottles (750 ml. each) 100-proof vodka, such as Stolichnaya or Smirnoff
  • 4 1/2 cups sugar

Preparation

  1. Peel lemons with a sharp vegetable peeler, taking only the zest (top layer) and avoiding any white pith. Put rosemary in a 1-gal. glass or ceramic container with a tight seal. Add zest to jar.
  2. Pour 750 ml. vodka over rosemary and zest; seal container. Let sit undisturbed in a cool, dark place for 40 days.
  3. In a saucepan, bring 5 cups water to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let sugar syrup cool to room temperature, about 1 hour.
  4. Pour syrup and remaining 750 ml. vodka over lemon-vodka mixture, stir, and seal container. Let sit in a cool, dark place for another 40 days.
  5.  Pour limoncello through cheesecloth into a large spouted pitcher and divide among gift bottles.
  6. Note: Nutritional analysis is per ounce.
Note:Either Meyer or Eureka lemons work in this recipe (the fragrant Meyer is especially good, though). To speed up the process, shorten the infusing time in steps 2 and 4 to 1 week each, and you’ll have a fine although less intense liqueur. Limoncello keeps indefinitely in the freezer.